Functional constituents are the main concern in food production and consumption. Because foods rich in functional constituents have antioxidant capacity and are important in keeping consumers healthy. Pleurotus ostreatus is among foods rich in functional constituents. However, its functional constituents are affected by various factors. This study compared the antioxidant capacity of P. ostreatus grown on different substrates: straws of tef (Trt1), barley (Trt2), and wheat (Trt3), husks of faba bean (Trt4), and field pea (Trt5), sawdust (Trt6), and the mixture of the above with 1:1 w/w (Trt7). Trt7 had significantly higher radical scavenging activity (RSA) (73.27%), vitamin C (10.61 mg/100 g), and vitamin D (4.92 mg/100 g) compared to other treatments. Whereas the lowest values of RSA (44.24%), vitamin C (5.39 mg/100 g), and vitamin D (1.21 mg/100 g) were found in Trt2. The results indicated that mixed substrate may be a good growth substrate for functionally beneficial P. ostreatus and could be a promising source of natural antioxidants.

Benincasae Exocarpium (BE, Dongguapi in Chinese), as the dried outer pericarp of Benincasa hispida (wax gourd) in Cucurbitaceae family, is one of traditional Chinese medicines with the same origin as medicine and food. Up to now, 43 compounds were isolated from BE, including flavonoids, alkaloids, tannins, phenolic acids, soluble fiber and carbohydrates. Modern pharmacological studies and clinical practice showed that BE has diuretic, hypolipidemic effects, hypoglycemic, antioxidant, antibacterial, and other effects. The folk uses, functional factors, pharmacological activities, patents and clinical applications of BE were reviewed in this paper. In addition, the paper also discussed the current problems for the further studies. The information summarized in this paper provides valuable clues for the comprehensive utilization of medicine and food resources and gives a scientific basis for the development of medicinal plants of BE.

Four functional constituents, oxyresveratrol 3\'-O-β-D-glucoside (ORTG), oxyresveratrol (ORT), t-resveratrol (RT), and moracin (MC) were isolated from the ethanolic extract of mulberry (Morus alba L.) twigs by a series of isolation procedures, including solvent fractionation, and silica-gel, ODS-A, and Sephadex LH-20 column chromatographies. Their chemical structures were identified by NMR and FABMS spectral analysis. Quantitative changes of four phytochemicals in mulberry twigs were determined by HPLC according to cultivar, producing area, and heat processing. ORTG was a major abundant compound in the mulberry twigs, and its levels ranged from 23.7 to 105.5 mg% in six different mulberry cultivars. Three other compounds were present in trace amounts (<1 mg/100 g) or were not detected. Among mulberry cultivars examined, \"Yongcheon\" showed the highest level of ORTG, whereas \"Somok\" had the least ORTG content. Levels of four phytochemicals in the mulberry twigs harvested in early September were higher than those harvested in early July. Levels of ORTG and ORT in the \"Cheongil\" mulberry twigs produced in the Uljin area were higher than those produced in other areas. Generally, levels of ORTG and ORT in mulberry twigs decreased with heat processing, such as steaming, and microwaving except roasting, whereas those of RT and MC did not considerably vary according to heat processing. These results suggest that the roasted mulberry twigs may be useful as potential sources of functional ingredients and foods.